Ingredients
Units
Scale
- 1 tablespoon Olive Oil
- 1 Onion, ruff chop
- 6 Carrots, ruff chop
- 4 stocks of Celery cut into 4 medium pieces
- 1 tablespoon of chopped Ginger
- 3 Garlic Cloves
- 1 tablespoon fresh Rosemary (you can use 1 teaspoon of dried rosemary)
- 4 cups of Vegetable Broth
- 2 cups of Water
- 1/2 cup of Heavy Cream (you can use fat-free half and half)
Instructions
- Clean and ruff chop the carrots, onion, celery, ginger, and garlic.
- Turn on the Instant Pot to saute, add the olive oil, and saute the onion and garlic for 2 minutes.
- Next all the remaining ingredients: carrots, celery, ginger, rosemary, vegetable broth, and water. (The heavy cream is for when the soup is done, do not add now)
- Secure the lid and set it to high pressure for 10 minutes, when the 10 minutes is done, do a natural release for another 10 minutes (do not quickly open the Instant Pot)
- When the 10 minute natural release is done open release the steam and open the lid. For the next step, I take the inner pot out of the Instant Pot and set it on my stove, without any heat or on a trivet on the counter. The pot will be very hot.
- Take an immersion blender and blend the soup to a smooth texture. Be very careful not to splatter.
- In a small bowl add the heavy cream, add a teaspoon at a time of the hot soup to the cream to temper the cream and warm it up. When you have added about 1/2 a cup of the hot soup to the cream and it is mixed together, then add the cream to the pot of soup. If you add the cream cold to the soup the cream will curtal and make your soup look horrible.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
